Punch Bowl Cake Red White and Blue
Punch Bowl Cakes
Chocolate Punch Bowl Cake
Punch Bowl Cake
Punch Bowl Cake
Punch Bowl Cake
Another Punch Bowl Cake
Punch Bowl Cake
Punch Bowl Cake


Here you go Cindy, maybe there's one here that's to your liking...

Punch Bowl Cake Red White and Blue

1 yellow cake baked in 9x13 pan
Lg. Cool Whip
Blueberry pie filling
Lg. instant vanilla pudding, prepared as box instructs
5 bananas
Coconut (optional)
Cherry pie filling
Chopped walnuts (optional)
Punch bowl

All items are layered in punch bowl as follows. Cut cake in bite size
pieces
and place 1/2 in bottom of punch bowl, 1/3 Cool Whip, blueberry pie
filling,
pudding, bananas, cut up. Add desired coconut, 1/3 Cool Whip, the rest of
the cake, cherry pie filling, rest of the Cool Whip and top with the
walnuts.




Punch Bowl Cakes

6 qt. punch bowl
2 yellow cake layers
2 (4 oz.) pkgs. instant vanilla pudding
2 (6 oz.) pkgs. coconut
1 lg. can pineapple, crushed
1 lg. can fruit cocktail, drained
2 (8 oz.) cartons La Creme
1 1/4 cup chopped nuts
1 lg. can cherry pie filling

Prepare pudding, refrigerate. Place one cake layer in bottom of punch
bowl.
Add in layers 1/2 of the ingredients in the following order: pudding,
cherry
pie filling, fruit cocktail, pineapple, nuts, coconut, and whipped
topping.
Add second cake layer and continue with rest of ingredients in same order.
Garnish top with cherries, nuts and more coconut. Chill.

NOTE: I save second topping and add just before serving to make it easier
to
store. Serves 35.



Chocolate Punch Bowl Cake

1 chocolate cake mix
6 Heath bars, chopped
1 lg. Cool Whip
1 lg. instant chocolate pudding
Nuts
Coconut
1 lg. punch bowl
Bake cake mix as directed in two 9-inch pans. Prepare pudding as directed
on
package.

Layer punch bowl with 1 layer cake, 1/2 pudding, 1/2 chopped Heath bar,
1/2
Cool Whip, nuts and coconut sprinkled, 1 layer cake, 1/2 pudding, 1/2
chopped Heath bars, 1/2 Cool Whip, nuts and coconut sprinkled.

Punch Bowl Cake
Bake a yellow white cake. Break or cut into small pieces. Layer it in a
punch bowl or large bowl with 2 large boxes of instant vanilla pudding, 2
cans of crushed pineapple, drained, 2 cans of cherry or strawberry pie
filling, and 1 1/2 large containers of Cool Whip.

Can make a smaller one by dividing everything in half. Freeze half of cake
for later. Repeat layers. Refrigerate overnight before serving.

Punch Bowl Cake Variation:
Bake a chocolate cake and break it up into pieces. Layer cake with 2 large
boxes of instant chocolate pudding, pieces of 6 Heath bars, and 1 large
Cool
Whip. Repeat until gone. Usually 3 layers. Refrigerate overnight.






Punch Bowl Cake

1 box yellow cake mix (bake by directions, when cool, break into bite-size
pieces)
1 lg. punch bowl or lg. bowl
1 (5 1/2 oz.) box vanilla instant pudding (prepare by directions)
1 (20 oz.) can cherry pie filling
1 (20 oz.) can fruit cocktail, drained
1 (20 oz.) can pineapple chunks or tidbits, drained
1 (16 oz.) pkg. shredded coconut
1 (16 oz.) frozen non-dairy whipped topping, thawed
1 cup chopped pecans
Place half of the bite-size pieces of cake in the bottom of the punch bowl
(spread out evenly). Cover with half of the pudding. Next spread a layer
of
half of the pie filling, half of the fruit cocktail, half of the
pineapple.
Next sprinkle half of the coconut. then half of the whipped topping and
half
of the nuts. Repeat these layers one more time. REFRIGERATE. Serves 25.






Punch Bowl Cake

1 yellow cake mix or angel food cake
2 lg. boxes vanilla instant pudding mixes
2 lg. boxes strawberry Jello
2 cup boiling water
2 (10 oz.) pkgs. frozen strawberries
1 container Cool Whip
1 punch bowl
Bake 2 round cakes or 1 oblong according to directions; set aside to cool.
While cake cools, mix instant pudding according to directions; set aside.
Mix 2 cups of hot water to the strawberry Jello. Add the 2 (10 ounce)
packages of frozen strawberries to Jello.

Layer as follows in punch bowl:
1st Layer: 1 round cake or 1/2 of oblong cake, broken up.
2nd Layer: Half of pudding mixture.
3rd Layer: Half of Jello mixture.
4th Layer: Other round cake or 1/2 of oblong cake.
5th Layer: Rest of pudding mixture.
6th Layer: Rest of Jello mixture.
Top with Cool Whip (and nuts, if desired). Can be done the night before.




Punch Bowl Cake

LAYER 1: In bottom of a medium sized punch bowl place an entire angel food
cake which has been torn or cut into 1" pieces.
LAYER 2: Mix large box of strawberry gelatin as directed on the package
and
chill until it is half set. Pour thickened gelatin over cake pieces.
LAYER 3: Spread one large can of chilled, crushed, drained pineapple over
gelatin layer.
LAYER 4: Place one large box partially thawed strawberries next.
LAYER 5: Place another entire angel food cake, torn or cut into 1" pieces.
LAYER 6: Make one large box of instant vanilla pudding according to
directions on box and pour over cake.
LAYER 7: Four sliced bananas.
LAYER 8: Cover banana slices with a half inch of whipped topping.
LAYER 9: Sprinkle with coconut.
LAYER 10: Place halved maraschino cherries on top. Serves 24.

This is a beautiful dessert for holidays and so easy. This recipe is made
in
10 layers. Do not stir in layers together.




Another Punch Bowl Cake

1 box yellow cake mix
1 cup coconut
2 pkgs. instant vanilla pudding mix
1 cup pecans, chopped
1 qt. strawberries, cut up
1/2 cup marshmallow cream
2 cans (16 oz. each) crushed pineapple, drained
1 lg. can sliced peaches, drained
2 cans (16 oz. each) fruit cocktail, drained
2 cans mandarin oranges, drained
1 1/2 cup frozen whipped topping, thawed

Prepare cake mix in 2 layers as directed. Let cool. Crumble 1 layer in
punch
bowl. Pour on 1 package pudding mix prepared as directed. Let cool until
set. Add 1/2 of remaining ingredients as listed.
Add second crumbled layer of cake and pudding mix. Add remaining
ingredients, finishing with whipped topping. Decorate with whole
strawberries and sliced peaches.





Punch Bowl Cake

Lemon cake mix
2 cans cherry pie filling
1 lg. Cool Whip
1 lg. can crushed pineapple
1 to 1 1/2 cup nuts
2 lg. boxes lemon instant pudding
Coconut

The day before bake lemon cake in 3 layer pans. Follow directions on box
for
lemon pudding. Take a punch bowl and make 3 layers of all ingredients in
order listed above. Refrigerate overnight so flavors can mix. Feeds a
crowd!




Punch Bowl Cake

1 yellow cake, baked in sheet and cut into very small cubes
1 large can cherry pie filling
1 can blueberry pie filling
1 undrained can crushed pineapple
two large containers Cool Whip dessert topping

Layer cake cubes, blueberry filling, whipped cream, cake, cherry filling,
Cool Whip, cake, and pineapple, ending with Cool Whip. Top with toasted
pecans, toasted sliced almonds, or toasted coconut if desired.



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